This recipe has lots of finely grated or diced vegetables to make a regular favourite a healthier dinner.
Tags
- recipes
- Beef and Lentil Bolognaise
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- Breakfast Burritos
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- Broccoli slaw
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- Hommus and Vegetable Sticks
- Loaded Spaghetti Bolognese
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- Whole Roasted Turmeric Cauliflower
Loaded Spaghetti Bolognese
1
Serves
0
Serves of fruit (per serve)
1
Serves of vegetables (per serve)Ingredients
- 500gm beef mince
- 15ml vegetable or olive oil
- 1 onion, finely diced
- 1 clove garlic, crushed
- 2 carrots, grated
- 2 sticks celery, finely diced or grated
- 2 medium zucchinis, grated
- 400g pumpkin, grated
- 100gm mushrooms, grated
- 100gm tomato paste
- 1 x 400gm tin crushed tomatoes
- 1 tsp salt
- 500gm spaghetti
- 200gm grated cheddar
Method
- In a large heavy based pan fry the onion, garlic, carrot and celery in the oil until soft and the onion is translucent.
- Add the mince and fry until cooked and beginning to colour.
- Add the tomato paste and fry, stirring constantly for a couple of minutes.
- Add the crushed tomatoes, pumpkin, mushrooms and zucchini and reduce the heat to very low.
- Simmer very slowly for 1.5 – 2 hours, stirring occasionally and topping up with water as necessary to stop the Bolognaise from drying out.
- Bring a large saucepan of water to the boil and cook the pasta according to packet instructions.
- Serve one tenth of the pasta (approx. 100gm) with one tenth of the Bolognese (approx. 100gm) and 20gm of grated cheese.
Recipe Notes
- Consider freezing half the batch or halving the recipe ingredients for a smaller batch.
This recipe has lots of finely grated or diced vegetables to make a regular favourite a healthier dinner.
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Nutrition per serving
|
1744 KJ |
24.6g Protein |
13.6g Fat |
6.6g Saturated Fat |
46.6g Carbs |
9.4g Sugars |
508mg Sodium |
4.3g Fibre |
| 564 per 100 g |
8g per 100 g |
4.4g per 100 g |
2.1g per 100 g |
15g per 100 g |
3g per 100 g |
164mg per 100 g |
1.4g per 100 g |
Acknowledgements
Created by Chef Matt Golinski.